Ingrédients
- Meat from the shank, lamb or beef1 piece
- Wheat or rice, soaked in warm water for 30 minutes0.5 cup
Citron1 piece- Large onion1 piece
Sel0
Poivre0
Feuilles de laurier0
Poivron0
Épices mélangées0
Carotte1 piece- Clove of garlic1 clove
- Olive oil as needed0
Mesures
- 1
Sprinkle salt and pepper on the shanks; heat a little olive oil in the pot and fry the shanks until browned on all sides.
5 minutesMatériel requis:
Marmite - 2
Place a peeled onion studded with cloves in the pot along with the bay leaf, mixed spices, carrot, garlic, and 6 cups of water.
5 minutes - 3
Bring the mixture to a boil and skim the surface several times, and cook the shanks on low heat for an hour or more until the meat falls off the bone.
60 minutes - 4
Remove the shanks and set aside. Then, strain the soup and place it in the refrigerator.
5 minutes - 5
After two hours, skim the fat that has collected on the surface of the broth.
2 minutes - 6
Return the broth to the pot and bring to a gentle boil; add the wheat to the broth and cook for 30 minutes or more until the wheat is tender and chewy.
30 minutes - 7
Return the pieces of shank to the pot, sprinkle with chopped parsley, and serve the dish with lemon wedges as desired.
5 minutes
Faits nutritionnels
Citronpour 100gSelpour 100gPoivrepour 100gFeuilles de laurierpour 100gPoivronpour 100gÉpices mélangéespour 100gCarottepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.